Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups pretzels, roughly crushed
- 1 cup plain all-purpose flour
- 2 large eggs
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & freshly ground black pepper, to taste
- ½ cup shredded cheddar cheese
- ½ cup milk
- 1 Tbsp Worcestershire sauce (for the sauce)
- Optional garnish: chopped parsley or chives
Instructions
- Heat the oven. Set your oven to 400°F (200°C) and prepare a baking tray by lining it with parchment paper.
- Season the chicken. Pat the chicken dry with paper towels, then rub both sides with salt, pepper, garlic powder and onion powder.
- Assemble the breading station. Place the flour in one shallow dish. In a second dish, whisk the eggs together with the tablespoon of Dijon mustard. Put the crushed pretzels in a third dish.
- Coat the breasts. One piece at a time, dust a chicken breast with flour, shake off excess, dip into the egg-mustard mix, then press into the crushed pretzels so the crumbs adhere well. Repeat until all pieces are fully coated.
- Bake the chicken. Arrange the breaded breasts on the prepared sheet, leaving space between them. Roast in the hot oven for about 25–30 minutes, or until the crust turns golden and an internal thermometer reads 165°F (75°C).
- Make the mustard-cheddar sauce. While the chicken bakes, warm the milk in a small saucepan over medium heat. Stir in the Worcestershire sauce, then gradually whisk in the shredded cheddar until the mixture is smooth and creamy. Taste and season with a little salt and pepper if needed. Remove from the heat and keep warm.
- Rest and finish. When the chicken is cooked through, take it out of the oven and let it rest for a few minutes so the juices redistribute. Spoon the warm mustard-cheddar sauce over each breast or serve it on the side for dipping. Garnish with chopped herbs if you like.
Notes
- For extra-crisp crust, press the pretzel crumbs firmly into the chicken and give the breaded pieces a short chill (10–15 minutes) before baking.
- To make this gluten-free, use certified GF pretzels and a gluten-free flour blend.
- If the sauce becomes too thick, whisk in a splash more milk until it reaches the desired consistency.